Tofu and Vegetable Scramble

 

I had some veggies and leftovers languishing in my fridge and needed to use them up. So, I made a Tofu Scramble and added them in. My good friend Deirdre often makes Tofu Scrambles for us when we travel to our classes and stay in an Airbnb.  So, I took one of her tricks, which is to use Turmeric to color the Tofu so that it looks so much more appetizing - it's also good for lowering inflammation. Besides the Tofu, I used a Leek, although you could easily use Onions or Shallots or Green Onions, and a half of a Red Pepper, along with some leftover Corn and a big handful of chopped Kale that was part of a vegetable delivery gift. I sautéed them all together and added a bit of Vegan Chicken Broth powder and some Tamari. It was delicious!  Not only did I clean out my fridge a bit (and throw in everything I could except the Kitchen Sink - as the saying goes), I made a wonderful dish just perfect for a healthy lunch, although it would be good for breakfast too!

Tofu and Vegetable Scramble 

1 package (14 ounces) Firm Tofu, drained and crumbled

1 Leek, green part cut off, cut in half, rinsed and then cut into small pieces (or 1/2 cup of chopped Onion or Shallots)

1/2 large Red Pepper, trimmed and cut into a small dice

1/2 cup of cooked (or frozen) Corn

2 cups chopped Kale or other Greens 

2 Tablespoons of Vegetable Oil (I used Sunflower)

1/2 Tablespoon of dried Turmeric

1/2 Tablespoon of Powdered (Vegan) Chicken Broth (I used Orrington Farms)

1 Tablespoon of Tamari or Soy Sauce

Fresh ground Black Pepper

In a wok or a large frying pan, heat the Oil and add in the Leek and Red Pepper. Cook until it just softens and add in the Tofu, Corn and Kale. Cook until the mixture is bubbling a lot, stirring often and the greens are wilted. Then add in the Seasonings and stir to combine. Taste and adjust, as necessary. Sprinkle with Pepper and serve.

Five Element Analysis

Tofu is part of the Metal Element and the Leeks add even more as do the spices in the Vegan Chicken Broth. Kale, as a dark green Vegetable contributes both the Water and Wood Elements and the Tamari brings in a little more Water. The Red Pepper and Black Pepper makes sure that the Fire Element is present and the Turmeric and the Corn add in the Earth Element. This, then, is a very balanced dish!

Butter Braised Kohlrabi

I got another surprise ingredient in my order the other day and it was great big purple Kohlrabi. I'm used to the small green bulbs of Kohlrabi that taste very much like Broccoli stalks. But these big purple ones tasted much more like Turnips to me. So, I braised it in Butter as a side dish and it was delicious! It was so big that it was enough for 2 people as we had another side too. 

The Kohlrabi was pretty easy to peel with a vegetable peeler, except for the ends and I had to pull out the paring knife. I cut the Kohlrabi into little chunks and sautéed them in Butter and then finished it with just a bit of Vegetable Broth, although you could use Chicken Broth instead. Next time I might add in some Garlic. The Kohlrabi was delicious! 

Butter Braised Kohlrabi

1 large or 2 smaller Kohlrabi

2 Tablespoons Butter

1/3 cup Vegetable or Chicken Broth

a pinch of fresh ground Pepper

Optional:  1 large Garlic Clove minced

Cut the stem ends off of the Kohlrabi and then peel with a vegetable peeler and/or a paring knife. Cut the Kohlrabi into small chunks.

Heat the Butter in a frying pan over medium high heat and add in the Kohlrabi pieces. Sauté for about 4 minutes or until they are just beginning to turn a very pale golden color. Add in the Broth and cook until the Broth disappears. Sprinkle with Pepper to serve.

Five Element Analysis

I usually classify Kohlrabi as a Wood Vegetable, but this one being Purple also brings in just a bit of the Water Element. The Vegetable Broth (I used Swanson's) brings in more of the Wood from the Celery and some Earth from the Carrots and Cabbage, and a bit of Fire from the Tomatoes/ Fire is also added from the Pepper in the recipe. The Metal Element is represented by the Onions in the Broth and the Garlic, if you use it. This is still mostly a Wood side dish but it has a bit more of other elements than I expected.

Lebanese Green Beans

When I used to live by the beach in Redondo Beach many years ago, there was a small Lebanese restaurant near my apartment that I used to go in to on a regular basis. My standard was their wonderful Lentil Soup, but one of the other dishes that I loved was their slow cooked Green Beans in Tomato Sauce. Nowadays, most people cook their Green Beans so that they are still crisp, but once in a while, I really like soft, tender Green Beans. That restaurant has long since closed and I don't live down there anymore either, so I've been making Green Beans their way ever since. I found out that the special seasoning was Allspice, which is one of those spices that goes so perfectly with Tomatoes. I like to use fresh Tomatoes, as I think the flavor is so much better, but in the winter, canned Tomatoes work well too. Just be sure to add a bit of Sugar to sweeten up the somewhat acidic canned Tomatoes. I've also found out that it is common for Green Beans to be cooked until they are soft in many Mediterranean countries. But, if you only like your Green Beans crisp, just don't cook them so long!

Lebanese Green Beans

1 pound Green Beans, washed with the ends snipped off

6 Roma Tomatoes (or 1-14 oz can of chopped Tomatoes with 1/2 teaspoon of Sugar)

1 small Onion or 2 Shallots, chopped

2 Garlic Cloves, minced

2 Tablespoons Olive Oil

1 cup of Chicken or Vegetable Broth

1/2 teaspoon ground Allspice

1/4 teaspoon of Salt

a pinch of fresh ground Black Pepper

Bring a small pot of Water to a boil and drop in the Tomatoes for 1 minute. Remove and peel. Then scrape out the seeds and chop.

In a large frying pan (with a lid), heat the Olive OI land add in the Onions (or Shallots) and Garlic Cloves. Cook until you can smell their fragrance. Then add in the Tomatoes and cook until the Tomatoes break down to form a sauce. Add in the Broth and bring to a boil. Then add in the Green Beans, sprinkle with the Allspice, Salt and Pepper and toss. Return to a boil and then lower the heat to a simmer. Cook the Green Beans for 30 - 40 minutes or until the Green Beans are very soft. 

Five Element Analysis

Green Beans are a Wood Food and either of the Broth and Olive Oil both add some more. The Tomatoes bring in the Fire Element and the Metal Element is found in the Allspice, Onions and Garlic.  If you serve this side dish with a Water main dish, like Fish and serve a sweet dessert, you will have a completely balanced meal!

Baked Oatmeal

My friend Kelly is visiting over the holidays and today we made a breakfast dish that I wanted to share with you - Baked Oatmeal.  I read about it on the food website, Serious Eats and wanted to try it. But, I decided to change up the ingredients, using Blueberries and Almonds and Almond Milk instead of Apples or Bananas, Walnuts and regular Milk. I also left out the Brown Sugar on top as I wanted just he flavor of Maple Syrup. I was really impressed with the way it turned. I love the texture - the oats weren't mushy and the blueberries didn't burst. A subtle almond flavor permeated the dish and it was delicious!. Thank you to Serious Eats. This is definitely a breakfast dish I will make again! 

Baked Oatmeal

adapted from Serious Eats

1 1/2 cups Rolled Oats

1/2 cup slivered Almonds

1 1/2 cups fresh Blueberries

1/3 cup Maple Syrup

1/4 teaspoon Salt

1/4 teaspoon ground Cinnamon

1 large Egg

1 1/4  cups Almond Milk

2 Tablespoons melted Butter (or Ghee)

Preheat oven to 350 degrees.  Lightly grease a pie pan with butter or oil. Put oats, almonds and blueberries in the baking dish. IN a mixing bowl, stir together the Maple Syrup, Salt, Cinnamon, Egg, Almond Milk and melted butter.  Pour into the baking dish.  Gentry stir the mixture. Bake for about 30 minutes or until the center is set and top is very lightly browned Serve with additional Maple Syrup

Five Element Analysis

Oats belong to the Earth Element and since this is a sweet breakfast dish, it is primarily Earthy and the Almonds and Maple Syrup add even more. The Blueberries and Egg contribute the Water Element.  The Cinnamon gives a tiny hint of the Metal Element but the Almond Milk adds more. The Wood and Fire Elements are not present, so be sure to serve this with some Orange Juice for Wood and Coffee or Tea for more Fire. I also served Bacon for more of the Water Element. 

Simple Browned Butter Trumpet Mushrooms

I'm on a Mushroom kick and I've found a new favorite - Trumpet Mushrooms. They have a very thick stem and a relatively small cap so the stem is the most important part. Cut into rings, it has a texture much like Scallops when cooked, so my son calls them Mushroom Scallops. My favorite way to cook them is in Browned Butter. This involves simply getting the Butter hot enough to foam and subside. This starts the browning process. Then you reduce the temperature  to medium when you add the Mushrooms. After cooking them for about 3 minutes, the Butter will be nice and browned and the Trumpet Mushrooms are done. I season them very with Sea Salt and just a bit of Garlic at the end so it doesn't burn. Trumpet Mushrooms cooked this way are simply delicious!

Browned Butter Trumpet Mushrooms

4 large Trumpet Mushrooms, wiped off or rinsed and dried

3 Tablespoon Salted Butter

1 small Garlic Clove, minced very fine

pinch of Sea Salt

Cut the Trumpet Mushroom stems into rounds about 1/4 inch.  Then cut the cap of the Mushroom in half or if large, into quarters. 

Melt the Butter over high heat in a frying pan until the Butter foams and then subsides. Add in the Mushrooms and lower heat to medium. Cook for about 2 1/2 minutes, stirring often.  Then add in the Salt and Garlic and cook for about 30 seconds more, stirring frequently. Serve immediately.

Five Element Analysis

Mushrooms belong to the Earth Element, which makes this is a fundamentally Earthy dish. The Garlic and Butter contribute the Metal Element. This then is a dish that is best served with other dishes that bring in the missing Water, Wood and Fire Elements. 

Butternut Squash Muffins

I'm trying to incorporate more orange foods into my diet because they are so good for you. Orange foods belong to the Earth Element in Chinese Medicine and they support the Spleen, Stomach and Pancreas. They are considered very grounding and good for regulating blood sugar. I have to admit that Orange foods aren't my favorite foods in the ways that they are usually cooked. I'm quite fond of Sweet Potato Fries but mostly I like my orange foods to be desserts or sweet breads. I made some Roasted Butternut Squash the other night for a Salad and had enough left over to do something else with it. Luckily, I didn't season the Squash much when I roasted it - just a little Vegetable Oil and Salt. So, I decided to make Butternut Squash Muffins and lowered the Salt in the recipe to compensate. I also added Oats and used Pumpkin Pie Seasoning because it's that time of year and it works perfectly with Butternut Squash. The Muffins were wonderful - really delicious and not too sweet! They are just perfect for a quick breakfast on the go.

Butternut Squash Muffins

1 cup Gluten Free Flour Mix (I used Cup 4 Cup)

1/2 cup Rolled Oats

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 teaspoon Pumpkin Pie Spice

1 cup cooked Butternut Squash (steamed or roasted)

1/3 cup Almond Milk

1/4 cup melted Butter

1/2 cup Brown Sugar

1 large Egg

1/2 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a muffin tin with Oil (I used a Silicone Muffin Tin)

In a mixing bowl, combine the Gluten Free Flour Mix, Rolled Oats, Baking Powder, Salt and Pumpkin Pie Spice. Then add in the Butternut Squash, Almond Milk Oil, Brown Sugar, Egg and Vanilla Extract. Stir until blended.  

Fill Muffin cups 3/4 full - it should make 12 muffins. Bake for 18 - 20 minutes or until tops are brown and spring back lightly when touched or a toothpick comes out clean when poked. 

Five Element Analysis

Butternut Squash is part of the Earth Element and the Oats, Almond Milk and Brown Sugar add even more. The Egg contributes the Water Element. The Butter, Pumpkin Pie Spice and Vanilla Extract along with the Gluten Free Flour (that is mostly Rice Flour) bring in the Metal Element. The Fire Element is not present so be sure to serve these muffins with some Tea or Coffee and later have some of the Wood Element in another meal for balance. 

Sesame Salad Dressing with Romaine

It's the 8 year anniversary of Five Element Food!  I actually can't believe that I have kept this up for so long and I haven't even come close to running out of recipes. It also means that it is Chinese New Year.  It's the Year of the Dog (there's a forecast on my website - www.lotusinstitute.com). And, as always, I have to eat as many lucky foods as I can in the next two weeks (see Chinese Lucky Foods on this blog). Since I am celebrating Chinese New Year's Eve tonight, I have made of a lot Dumplings and Radish Cake and will make some Pea Sprouts (all previous posts). And every year I add some new dishes and there are many foods I will make in the coming days.

Tonight, I made a Sesame Seed Dressing that I served on Romaine Lettuce and a sprinkling of diced Red Pepper.  Lettuce is lucky because it sounds like increasing wealth and Sesame Seeds increase creativity.  I had a similar salad at a Dumpling House not that long ago that I loved, so I came home and made it and have saved the recipe for this important Chinese holiday.  The only trick is to decide how much of the Tamari to use since different kinds of Tahini have such different flavors and consistencies.  Be sure to buy Tahini that has not yet been made into a sauce for Falafel or used as a dip - The Tahini I am talking about should be like a paste that can be found either be in a jar or a can and should made with ground, roasted Sesame Seeds. There is also a question of how much Broth or Hot Water to use based on how thick the Tahini is, so use your best judgement and start with the smaller quantity and add more of the Tamari or Broth/Water as needed. This Sesame Salad Dressing should be on the thin side and drizzle it on right before serving. This Sesame Salad is delicious and would be good anytime. Happy New Year!

Sesame Salad Dressing

1/2 cup Tahini 

1/4 cup to 1/2 cup hot Chicken Broth, Vegetable Broth or Hot Water (depending on the thickness of the Sesame Paste)

1 1/2 - 2 Tablespoons Tamari (or Soy Sauce)

1 - 1 1/2 Tablespoon toasted Sesame Oil

2 teaspoons Rice Vinegar

1/2 - 1  teaspoon Salt

1/2 - 1 teaspoon Sugar

Optional:  A pinch of Red Pepper Flakes or Cayenne or 1/4 teaspoon Chili Oil

Put the Tahini in a bowl and add the hot Chicken/Vegetable Broth or Hot Water. Stir to combine.  Add in Tamari, Sesame Oil, Rice Vinegar, Salt, Sugar and Chili (if using).  Mix thoroughly and taste, adding more Tamari, Salt, Sugar or Broth if needed to achieve your preferred taste and consistency.  

Drizzle the Sesame Salad Dressing over a Salad made of Romaine Lettuce sprinkled with 1/4 cup of diced Red Pepper.

Five Element Analysis

Lettuce belongs to the Fire Element and the Red Pepper and Chili Oil adds even more. The Tahini, made of Sesame Seeds is part of the Water Element and the Sesame Oil and Tamari add even more.  The Vinegar brings in just a hint of the Wood Element and the small amount of Sugar makes sure that the Earth Element is barely present.  So be sure to serve this with some other dishes in the meal made with foods from the Metal Element as well as the Earth and Wood Elements. 

French Onion Soup

The first time I went to Paris, I was a young adult and completely in love with the city. I didn't have much money and was carefully budgeting, so my solution was to eat a lot of French Onion Soup for lunch. I would have my Baguette in the morning and would only eat a full meal at dinner. French Onion Soup didn't cost very much and I could eat it at sidewalk cafes and watch people walk by. The soup was so delicious and to this day, I think of sitting in Paris whenever I eat it. 

French Onion soup is rather easy to make. It's just time consuming to brown the onions to get the right level of caramelization. Then a light White Wine is added along with Bay Leaves and Thyme and Beef Broth. If you want to make it vegetarian, just use Vegetable Broth and it will still be good as the flavor is really all in the caramelized Onions. French Onions Soup is usually served with toasted Baguette slices with broiled Gruyere Cheese on top. Of course, I omit the bread and cheese for my portion, but I do eat it with buttered Gluten Free toast that I dunk into the broth so I make the soup a little bit thinner than the typical French way. Since I serve it to my family and they are not Gluten and Dairy Free, I do bake the Baguette slices and broil the Cheese on them to top the soup. I don't like to broil the Bread and Cheese in the soup as the bread gets very soggy. But, if you want to be more authentic, make sure that you have heatproof bowls. French Onion Soup is a wonderful bowl of soup and the bonus is that it brings back good memories for me of my first wonderful trip to Paris.

French Onion Soup

4 very large Yellow Onions (about 2 pounds), sliced thin

3 Garlic Cloves, minced

4 Tablespoons Butter

3 - 4 sprigs of fresh Thyme

2 medium Bay Leaves (or 1 Large)

1 cup White Wine

1 teaspoon Salt

1/4 teaspoon fresh ground Pepper

5 cups of Beef Broth (or Vegetable Broth)

1 cup of Water

For serving:

6 ounces of Gruyere or Emmentaler Cheese, sliced thin

10 - 12 slices of a Baguette

In a large heavy pot, melt the Butter and then add in the Onion slices, minced Garlic, Herbs, Salt and Pepper. Cook over medium heat, stirring often until the Onions become golden brown - about 40 minutes. Be sure to scrape the fond (the stuck onion bits) off the bottom. Then add in the Wine and bring to a boil and then add the Beef Broth and Water. Bring to a boil again and reduce heat to a simmer and cook for an additional 20 - 30 minutes. 

For the Cheese Bread:  

Heat the oven to 350 degrees. Place the Baguette slices on a baking tray and bake for 15 minutes. Then turn the oven to broil. Place the slices of cheese on top of the Baguette slices and put under the broiler until the cheese is melted and the edges of the bread is growing. Watch carefully as this goes fast. Place 2 - 3 slices of Cheese Bread on top of each bowl of soup.

Five Element Analysis

Onions belong to the Metal Element, but when they are cooked long and slow until they caramelize, they then become an Earth food.  The Beef Broth brings in even more Earth.  The Garlic is a Metal food and so are the Herbs. Gruyere cheese adds even more Metal. The Wine brings in the Fire Element and as a Soup, this is fundamentally a Water food. Only the Wood Element is missing and the Baguette contributes some of that element. I suggest serving this soup with a leafy green Salad and you will have a balanced Five Element meal!

Baked Creamed Baby Spinach and Baby Kale

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I have this ability that is a little unusual. I somehow can pick up a favorite food of a person who is coming to visit and I end up making it for them.  It's not something I try to do, it just comes to me and it always makes me happy. I had a friend visit the other day and was inspired to make Creamed Spinach and Baby Kale, which was perfect because Creamed Spinach is one of her favorite foods. It's a really simple dish and perfect as a side dish to a steak or roast. The Baby Kale gives the dish a depth of flavor that Spinach alone doesn't and the Parmesan Cheese brings in a savory note that is a counterpoint to the sweetness of the Cream and the hint of Nutmeg.  It's a rich, unctuous way to cook greens and can easily be prepared ahead to pop into the oven while the rest of the dinner cooks.  I am sharing it with you in the hope that you love it too!

Baked Creamed Baby Spinach and Baby Kale

2 Tablespoons of Butter

1 5 ounce package Baby Spinach

1 5 ounce package Baby Kale

1/4 teaspoon Salt

A very light sprinkling of Nutmeg

1/2 cup Heavy Cream

1/4 cup grated Parmesan Cheese

Heat oven to 350 degrees.  In a frying pan, melt the Butter and add in the Baby Spinach and Baby Kale. Cook just until the greens are wilted and take off the heat. Sprinkle on the Salt and Nutmeg and pour in the Cream, mix to combine. Then put into a heat proof ramekin or baking dish. Smooth the top and sprinkle the Parmesan Cheese over the greens evenly. If serving later, cover and refrigerate until ready to cook.

Place in the oven and cook until it is bubbling and the Cheese is browned.  This takes about 15 - 20 minutes. It will take slightly longer if it has been refrigerated. Serve immediately.

Five Element Analysis

Since this dish is composed primarily of leafy green vegetables, it is definitely a Wood Element food. The Cream, Parmesan and Nutmeg also bring in the Metal Element. So this is a very good side dish for Steak or a Beef, which are from the Earth Element or Lamb from the Fire Element. 

Mushroom Pate with Almonds

I read an article the other day about how good mushrooms are for your health - particularly for anti-aging, which is good, because I love them! And, I had a big bunch of mushrooms in my refrigerator needing to be cooked. So, I made Mushroom Pate. I've made a version before with Sunflower Seeds (previous post) but I was out of them, so I went with Almonds instead. I toasted the Almonds and Sauteed the Mushrooms in Butter with Onion and Garlic and Thyme. I pureed it all together and refrigerated it to let the flavors meld. It was so delicious! I love snacks and spreads and this one is definitely elegant enough for a party. I might even make it again and bring it to our Friendsgiving next week!

Mushroom Pate with Almonds

1 cup Slivered Almonds 

1 clove Garlic

1 large Shallot, cut into chunks

1 pound of Button and/or Cremini Mushrooms

1/2 teaspoon dried Thyme

3 Tablespoons Butter (or Oil if you want to make it Vegan)

1/2 teaspoon Salt

Place Garlic and Shallots in a food processor and chop. Add Mushrooms and pulse into chopped into small pieces.  Melt the butter in a large frying pan and then add the Mushroom mixture, Salt and Thyme. Cook until soft and almost all of the liquid has been cooked off.  Remove from heat.  

In the same frying pan, toast the Almonds until lightly browned. Put into the food processor and pulse until ground. Scrape downy the sides and add in the cooked Mushroom mixture. Puree until smooth. Scrape into a serving bowl, smooth down the sides and top with a few extra almonds. Cover with plastic wrap and refrigerate for several hours or overnight. Serve with crackers.

Five Element Analysis

Mushrooms are very Earthy so this is a primarily Earth Appetizer. The Onions and Shallots and Thyme bring in the Metal Element and the Crackers you serve it with will add either Wood, if using Wheat Crackers, or Metal, if using Rice Crackers. So serve this Mushroom Pate with some other appetizers that include the Water and Fire Elements.

Kale Salad with Dried Fruit and Pine Nuts

So as I told you last week, I went to a family gathering for Easter and I was asked to make a Kale Salad and forgot to post the recipe - so here it is for those in the family who asked for it. If you've been reading this blog for awhile, you know I've already made several kinds. So I wanted to make something a little different.  I decided to use dried fruits because I wanted to create a jewel-toned look. I dehydrated some dried Tart Cherries, some Cranberries and some Golden Raisins so they would be a bit softer although you can skip this step if you want. Then I used some Pine Nuts as a little bit of a different texture, since they are a similar size. I used Lacinato or Dinosaur Kale and sliced it very thin in the Chiffonade style and I made a dressing with Raspberry Vinegar, which is a little sweet and of course, Olive Oil. It was beautiful and delicious too!  I liked the Kale cut up this way much better than in bigger pieces and the sweetness of the fruit and the dressing took away the bitterness of the Kale (my biggest complaint about it as a vegetable). I loved the Pine Nuts on the salad too. We served it with a sprinkling of Parmesan and it was a big hit!

Kale Salad with Dried Fruit and Pine Nuts

2 bunches of Lacinato Kale, washed

1/4 cup each - Dried Tart Cherries, Dried Cranberries, Dried Golden Raisins

1 cup Boiling Water for rehydrating the fruit

1/3 cup Pine Nuts

1/3 cup Raspberry Vinegar (or use Balsamic)

1/3 cup Olive Oil

1 teaspoon Sugar

1/4 teaspoon Salt

2 Tablespoons minced Shallot (1 smallish bulb)

Optional:  1/4 cup grated Parmesan Cheese

Strip the Kale leaves from the center stem. Then roll up and slice into thin strips. Place in the salad bowl. In another bowl, soak the dried fruit in the boiling water. When soft (it only takes a few minutes), drain and reserve. Toast the Pine Nuts in a small frying, watching carefully and stirring so they don't burn.  remove to a plate and cool. 

In a small bowl, mix together the Raspberry Vinegar, Olive Oil, Sugar, Salt and the Shallot pieces.  Stir to combine and pour over the Kale. Toss to combine well and use your hands to massage the dressing in a little. Let the salad marinate for at least 15 minutes. When ready to serve, sprinkle the Salad with the Fruit, Pine Nuts and Parmesan Cheese to serve.

Five Element Analysis

Kale is a dark green and leafy vegetable so it belongs to both the Water and Wood Elements. The Water Element is further enhanced by the Pine Nuts and the Wood Element is given more strength from the Vinegar and Olive Oil. The dried Cherries and Cranberries belong to the Fire Element and the Golden Raisins make sure that the Earth Element has a presence too. Lastly, the Parmesan Cheese and Shallot contribute the Metal Element. This then is a nearly balanced Five Element Salad. Just be sure to add a little more Earth to your meal!

Simple Sweet and Sour Napa Cabbage

I haven't been posting lately because I've been testing recipes for the cookbook that I'm writing. I don't think I've mentioned that before, but I am very excited about how it's turning out!  I'll let you know more as it progresses.  So, I haven't been cooking very many things that are new and different that I can post. Yesterday, I made a quick Sweet and Sour Cabbage dish to go with a little Pork Loin that I was roasting, while I was testing Chinese Barbecue Sauces and the dish went so well with the Pork that I decided to go and ahead and share it with you. I realized while in Germany a few years ago that whenever a fatty meat was served, like Pork, they also served something sour to help the digestive processes of the liver and gallbladder. The Chinese have always thought that way too so this is a perfect little dish for just that purpose. I think Cabbage in all it's various manifestations is a wonderful and extremely underrated vegetable!  Like all members of the Brassica family, it is very nutritious and protective health-wise so that alone is a good enough reason to eat more Cabbage. But I eat it because it is delicious. This recipe takes only a few minutes to cook, which is so helpful for a busy cook. I decided on it at the last minute because I realized I forgot to plan for a vegetable and I was so happy I did!

Quick Sweet and Sour Napa Cabbage

3 cups chopped Napa Cabbage

2 Tablespoons Vegetable Oil

1 Tablespoon Chinkiang Vinegar (Chinese Black Vinegar - you can also use Balsamic Vinegar)

1 teaspoon Sugar

1/4 teaspoon Salt

fresh Ground Black Pepper

Optional 1 Green Onion, trimmed and cut into small pieces

Heat a wok or frying pan and add in the oil. Then add in the Napa Cabbage (and Green Onion if using) and stir frequently until the Cabbage starts to brown just slightly on the edges. Mix together the Vinegar, Sugar and Salt and stir into the Cabbage. Top with a little Black Pepper over the top. 

Five Element Analysis

Cabbage belongs to the Earth Element and the Sugar adds just a bit more, so this is a primarily Earthy side dish. The Vinegar contributes a little bit of the Wood Element. If you use the Green Onion, you add in a little bit of the Metal Element too and the Black Pepper adds just a hint of the Fire Element. This is a very good addition to a meal that needs more of the Earth Element. 

Portobello Mushrooms with Boursin Cream Sauce

There are times when it is worth it for me to eat a dish that is made with Cheese because the dish tastes so good. Luckily, I can take my Lactaid pills, which makes it digestible for me. One of the dishes I had at my friend's house in Belgium a few months ago was sautéed Wild Mushrooms with a sauce that was made with butter and Boursin Cheese. For those of you who don't know, Boursin is a creamy cheese flavored with either Garlic and Fine Herbs or Shallots and Chives - both are delicious - I used the Garlic and Fine Herbs version when I made this dish.

I made it first with Button Mushrooms and it was great, but the other night, I made it with Portobello Mushrooms and it was even better! This is such an easy recipe and it really is good with every type of Mushroom, but I loved the meatiness of the Portobellos and I served it on toast. Oh my, it was good! So here's another one of those super easy recipes that make it look like you worked really hard. I think any kind of Mushrooms in this sauce would be great with Meat or on Toast as I served it, or as a side dish for a big holiday meal. I hope you try this dish because it is just so delicious!

Portobello Mushrooms with Boursin Cream Sauce

4 large Portobello Mushrooms or 16 oz any variety of Mushrooms, washed 

5 Tablespoons Butter

1 5.2 oz Boursin Cheese

Slice the Mushrooms about 1/4 inch thick. Melt the Butter in a large frying pan. Add the Mushrooms and cook until soft and when the Mushrooms have released their juice. Take it off the heat and add the Boursin Cheese, stirring until it is incorporated. Serve warm.

Five Element Analysis

Mushrooms are Earthy as you can tell by their color and how they are grown. The Butter and Boursin Cheese with either the Garlic and Herbs or Shallots and Chives add the Metal Element. The Water, Wood and Fire Elements are missing so be sure to serve this with other foods from those elements. If you serve it with Wheat Toast, you will have covered the Wood Element. I served it with Gluten Free Toast full of more Metal and Earth starches so I also made a big salad with vegetables and seeds from the missing elements to create a Five Element balance. 

Tostones - Fried Plantains

Here's the second part of my Cuban meal that I have been meaning to post for days and days. My only excuse is that I was teaching, but this recipe was requested. I have to tell you, though, this is a super easy recipe. It requires only 3 ingredients - Plantains, Oil and Salt - that's it!  

Plantains are a part of the Banana family, but are not as sweet. In fact, when they green, they starchier and are more like Potatoes. When they are yellow, they have a light sweetness and a taste more like Bananas. Either way ,they are cooked in Cuba, Puerto Rico and many Latin American countries.  The trick is to cook them in hot oil. Make sure the oil is hot so that they won't absorb the oil. When they are browned, you remove them and then smash them so they get much thinner and you fry them again. Then you sprinkle them with salt and serve. If you need to keep them hot because you are doing multiple batches, place them in a warm (200 degree oven) until they are all cooked or if you need to hold them warm until everything else is done. They are delicious!

Tostones - Fried Plantains

2 large Plantains (Green or Yellow), peeled and sliced about 1/3 inch thick

1 cup vegetable Oil

1/4 teaspoon Salt

Heat the Oil in a large frying pan. Meanwhile, cover a plate in two layers of paper towels.  When the oil is slightly smoking, add in as many Plantain slices that will fit without being crowded. Cook until lightly browned. Turn carefully with a spatula or tongs and brown on the other side as well. Remove to the plate and add in remaining slices. Repeat until all are cooked.  

Then take a mallet and on a cutting board, take the coolest Tostones and smash lightly so that the edges get scalloped. Place back in the oil and cook until they are a deeper brown. Remove to another plate covered with paper towels. Sprinkle lightly with salt. Repeat until all are cooked and serve. 

Five Element Analysis

Plantains are a tropical fruit and they are starchy so they belong to the Earth Element. Therefore, they are grounding and pacifying. So, these are great with any meal that needs more of that element!

Cabbage Salad with Cuban Mojo Vinaigrette

I made a Cuban style dinner last night because I was inspired to buy some Plantains at my local market. So, I also threw a Pork Roast into my basket. I marinated the Pork in a Mojo Marinade (previous post). I was happily squeezing lots of Lemons, Limes and Oranges and I actually made more than I needed. So, I decided to also use the extra as a base of a Cuban Mojo Vinaigrette. Sometimes, using the same flavors again in a different dish is a wonderful thing, especially when the textures are so different.  

I decided to use Red Cabbage as I wanted some color on the plate as Pork and Plantains and Rice are a little too much the same color. I also served Black Beans. The Salad turned out to be so good and it was also so beautiful! I made it in advance and let it marinate for 2 hours, but it was still crunchy and delicious. I loved it so much I might make it again tonight!

Cabbage Salad with Cuban Mojo Vinaigrette

½ head of a large Red Cabbage, cut into small shreds

¼ head of a large Green Cabbage, cut into small shreds

1 large Carrot, peeled and shredded

¼ cup minced Red Onion

¼ cup minced Cilantro

¼ cup fresh Lemon, Lime and Orange Juice

¼ cup Olive Oil

1 clove Garlic, minced finely

¼ teaspoon Jalapeno, finely minced

2 teaspoons Sugar

1 teaspoon Salt

1 heaping teaspoon dried Oregano

Place the shredded Red and Green Cabbage in a bowl along with the Carrot, Cilantro and Red Onion. In another bowl, mix together the Citrus Juices with the Olive Oil, Garlic, Jalapeno, Sugar, Salt and Oregano. Whisk to combine and pour over the salad.  Toss well and cover. Place in the refrigerator to let the flavors blend for at least 30 minutes up to several hours.

Five Element Analysis

Cabbage belongs to the Earth Element and the Carrot adds even more Earth, so this is an Earthy salad!  The Lemon, Lime and Orange Juices and the Olive Oil make sure that the Wood Element is also present. The Red Onion, Garlic and Oregano contribute the Metal Element.  The Jalapeno brings in only a hint of the Fire Element and the Water Element is missing. That’s why this is such a good salad to serve with Pork and also Black Beans, which belong to the Water Element. And I served the Pork with some Hot Sauce, which brought in Fire to make a balanced Five Element meal!

Natalie's Nori Tofu Packets

A number of years ago, my friend Natalie made these delicious Nori Tofu Packets when she was staying with me and I've thought about them ever since.I recently visited her in England and she asked me what I would like her to make and I immediately requested this dish. For me, it embodies the flavors of Japan, which was my childhood home.  And, it was just as good as I remembered!  I watched her make it carefully and came home and made it myself. The only thing I changed from her recipe is that I added some Tamari to the Tofu as I like the savor flavor it imparts and I added a drizzling sauce that incorporates some Chili Garlic Sauce to add some heat. This is a lovely dish for those of you who enjoy tofu!

Natalie’s Nori Tofu Packets

1 package Firm Tofu, drained and crumbled

1 Leek, root end trimmed, dark green part cut off, quartered and sliced thinly

2 carrots, peeled and chopped into small pieces

2 Tablespoons Vegetable Oil

2 Tablespoons Tamari + more for serving

2 Tablespoons Umi Plum Vinegar + more for serving

Nori Seaweed Sheets – 8

Optional:  Chili Garlic Sauce

In a large frying pan, heat the oil and add in the sliced Leek and Carrots pieces. Cook, stirring frequently, until the Leek and Carrot pieces soften. Add in the Tofu and cook for another 2 minutes.  Sprinkle the mixture with the Tamari and Vinegar.  Remove from heat and let cool.

Heat the water in a steamer  Lay one sheet of Nori on a small plate and spoon a heaping 1/4 cup of the Tofu mixture into the center.  Fold in the two sides and then the two ends, turning over so the seam side is down. Repeat until all the packets are made.  Steam on the plate or on a steamer tray covered with parchment, two at a time for 5 minutes each. Serve with additional 1 Tablespoon Tamari and 1 Tablespoon of Vinegar mixed together with 1 – 2 teaspoons of Chili Garlic Sauce to drizzle on top.   

Five Element Analysis

Tofu is a Metal Food and the Leeks add even more. The Carrots contribute the Earth Element and the Umi Plum Vinegar makes sure that the Wood Element is present. Tamari brings in the Water Element along with the Nori Seaweed. Only the Fire Element is missing form the main part of the dish so that’s why it is wise to serve these Nori Tofu Packets with a sauce made with Chili Garlic Sauce to create a balanced Five Element dish.